Eggs Benedict Salad With Dill Hollandaise Dressing Recipes

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EGGS BENEDICT AND EASY HOLLANDAISE SAUCE

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11



Eggs Benedict and Easy Hollandaise Sauce image

Steps:

  • Preheat the oven to 400 degrees.
  • Break each egg into an individual small bowl and set aside. Fill a large (12-inch) saute pan about half full with water and bring to a boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes.
  • Meanwhile, place the slices of prosciutto on a sheet pan and roast for 5 minutes. Set aside.
  • Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto.
  • Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
  • "Barefoot Contessa Foolproof" by Ina Garten © Clarkson Potter 2012. Provided courtesy of Ina Garten. All rights reserved.

4 extra-large eggs, at room temperature
2 thin slices of prosciutto
2 English muffins, sliced in half and toasted
Easy Hollandaise Sauce (recipe follows)
Minced fresh chives, for serving
2 extra-large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

EGGS BENEDICT WITH HOMEMADE HOLLANDAISE

Legend has it that poached eggs on an English muffin started at Delmonico's in New York. Here's my take on this brunch classic, and don't spare the hollandaise. -Barbara Pletzke, Herndon, Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings.

Number Of Ingredients 10



Eggs Benedict with Homemade Hollandaise image

Steps:

  • For hollandaise sauce, in top of a double boiler or a metal bowl over simmering water, whisk egg yolks, water and lemon juice until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Remove from heat. Very slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to serve, up to 30 minutes., Place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break 1 egg into a small bowl; holding bowl close to surface of water, slip egg into water. Repeat with 3 more eggs. , Cook, uncovered, 2-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water. Repeat with remaining 4 eggs., Top each muffin half with a slice of bacon, a poached egg and 2 tablespoons sauce; sprinkle with paprika. Serve immediately.

Nutrition Facts : Calories 345 calories, Fat 26g fat (14g saturated fat), Cholesterol 331mg cholesterol, Sodium 522mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.

4 large egg yolks
2 tablespoons water
2 tablespoons lemon juice
3/4 cup butter, melted
Dash white pepper
ASSEMBLY:
8 large eggs
4 English muffins, split and toasted
8 slices Canadian bacon, warmed
Paprika

EGGS BENEDICT WITH HOLLANDAISE SAUCE (THREE WAYS)

This recipe includes an adaptation of my brother Merlin's blender hollandaise sauce, which originated from the Joy of Cooking hollandaise recipe. As a family tradition that started when Merlin and I were in our twenties, after opening presents on Christmas morning, my brother would make eggs Benedict for everyone using the leftover ham from our Christmas Eve dinner. To use his words, not mine, he didn't ever contribute much to the holiday, so this was his way of making up for it, and I'll tell ya, it earned my forgiveness--at least for a day. We would then proceed to lounge around and watch TV and sleep the rest of the day in our ugly Christmas pajamas (also a Christmas tradition in our family).

Provided by Waylynn Lucas

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 11



Eggs Benedict with Hollandaise Sauce (Three Ways) image

Steps:

  • Fill a medium to large pot with 4 inches of water. Bring the water to a rolling boil. Reduce the heat to maintain a simmer and cover the pot.
  • To make the hollandaise sauce: In a blender, combine the egg yolks, lemon juice, mustard, cayenne, and salt and blend it briefly to combine.
  • In a small skillet or pot, melt the butter over medium heat. Once it's almost fully melted and starting to bubble but there are still a few pieces of solid butter remaining, remove it from the heat. (Please note: Do not melt the butter in the microwave, as you don't have control over the temperature and the temperature is key for making this blender hollandaise sauce.)
  • With the lid on the blender, turn it on low to medium speed, then slowly and carefully remove the cap in the lid (keeping the lid on) and pour in a little butter. Blend until the butter is incorporated, then with the blender running, carefully pour in the rest of the butter, little by little.
  • Be careful, because this can splatter and make a very big mess! The mixture should instantly thicken up and create a delicious smooth hollandaise sauce. If it fails to thicken up right away, blend it on really high speed for a minute.
  • Keep the hollandaise sauce in the blender jar and give it a quick blend every minute or so or place the blender jar in a large bowl of warm water to keep the sauce warm so a film doesn't form on the top.
  • To make the eggs Benedict: Take the lid off the pot of water and add the vinegar.
  • Put the English muffin halves in the toaster. The English muffins and eggs will take the same amount of time, so you want to have the English muffins toasted and ready when the eggs finish cooking.
  • Crack one of the eggs into a small bowl. With a spoon, give the simmering water in the pot a quick clockwise stir so there is a little movement in the water. Once the water has almost stopped swirling, gently and carefully dip the bowl into the top of the water and dump the egg into the water. Without agitating the water again, repeat with the other eggs. Poach the eggs for 3 to 4 minutes. You want the whites to be completely set but the yolks to still be jiggly.
  • Place a slice of ham, a slice of smoked salmon, or 4 stalks of cooked asparagus on top of each toasted English muffin half.
  • Pull each egg out of the water with a slotted spoon. Give it a little shake to let the water drain off, then place it on top of the prepared English muffin. Top each with a couple of generous spoonfuls of the hollandaise sauce. Garnish with a quick shake of cayenne and dill or chives, and you are ready to enjoy!

3 egg yolks
Juice of 1/2 lemon
1/2 teaspoon Dijon mustard
Pinch of cayenne pepper, plus more for garnish
1/2 teaspoon fine sea salt
7 tablespoons unsalted butter
1 tablespoon distilled white vinegar
2 English muffins, split
4 large eggs
4 slices cooked ham, 4 slices smoked salmon, or 16 stalks steamed asparagus
Fresh dill or chopped chives, for garnish

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